Tea Sandwiches

My best friend from church is doing a Protandim presentation after church tomorrow and I told her I would provide the food for it.  I’m not totally convinced of the properties of this supplement, but she has been there for me so many times I figured it was my turn to be there for her.  It’s not really going to be all that hard to do either.  Just tea sandwiches and a crockpot dip and chips.  I decided to do three different kinds of tea sandwiches – curried egg salad, cream cheese and cucumber and chicken salad.  Unfortunately, I don’t have enough room in my refrigerator for three loaves of sandwiches so I will be putting them together tomorrow after church.  Whew!  It’s going to be a busy day.  Anyway, here are the recipes.

Curried Egg Salad Tea Sandwiches

10 hard boiled eggs

1 onion chopped

1 tblsp sweet hot mustard

1 tblsp sweet mango chutney

1 container chive and onion cream cheese softened

Use food processor or food chopper to chop onions and eggs very finely.  Add all other ingredients and mix well.  Spread lightly on one piece of white bread.  Top with second piece.  Trim crusts and cut into triangles or other shapes.

Chicken Salad Tea Sandwiches

1 can cooked chopped chicken

1 onion chopped (optional)

1-2 stalks celery chopped

1 block cream cheese

1 tblsp brown mustard

Use food processor or food chopper to chop chicken, onion and celery very fine.  Add all other ingredients and mix well.  Spread lightly on one piece of white bread.  Top with second piece.  Trim crusts and cut into triangles or other shapes.

Cream cheese and Cucumber Tea Sandwiches

1 block cream cheese sofened

1 tbsp dried basil

3 english cucumbers peeled

Mix cream cheese and basil well.  Spread on one side of bread.  Use mandolin or sharp knife to slice cucumber very thin.  Add cucumber on top of cream cheese.  Top with second slice of bread.  Trim crusts and cut into triangles or other shapes.

Velveeta Spinach Dip

10-20 oz chopped frozen spinach thawed

1 lb velveeta cut into cubes

1 can chopped tomatoes

1 can chopped green chilies

Combine all ingredients well in a large crockpot.  Heat on high til cheese is melted.  Turn crockpot down to low to keep warm.

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